These Lemon Crinkle Cookies are soft and chewy and bursting with bright, zesty lemon flavor, coated with a delicate layer of powdered sugar that gives it a beautiful snow dusted finish. The outside of this cookie is light with a slight crispy texture, while the inside stays moist and tender. Making every bite feel like a bite of sunshine.
Every year when spring rolls around I start craving more lighter, brighter flavors. To me nothing says light and bright better than lemon. It’s makes the perfect addition to a savory meal or a light dessert. These Lemon Crinkle Cookies are a fantastic way to utilize that bright lemon flavor. With each bite you get a burst of tangy lemon flavor followed by a sweetness from that dusting of powdered sugar giving you the perfect combination of textures and flavors.
Why You Will Love These Cookies
- Bright Lemon Flavor: The addition of fresh lemon juice, lemon zest and lemon extract gives these cookies a burst of great lemon flavor.
- Texture: With their soft interior and slightly crispy exterior these cookies have the perfect bite.
- Presentation: Their powder sugar coating not only adds a bit of sweetness but also gives them their pretty appearance.
- Ease: These cookies are easy to make and great for spring summer or any time your craving a bright refreshing treat.
What You Will Need To Make These Lemon Crinkle Cookies
- Flour: A good all purpose flour works best.
- Baking Soda: This is your leavening agent, giving your cookies rise and there tender texture.
- Salt: A small amount of salt in sweet recipes goes a long way, helping to bring out the flavors in that recipe.
- Butter: I always opt for unsalted butter so that I can control the salt content in my recipes. It is also important to bring your butter to room temperature so that it combines with the other ingredients smoothly and completely.
- Sugar: This recipe calls for both granulated sugar and powdered sugar. Both for added sweetness and texture.
- Egg: Have several rolls for these cookies. First they bind the cookie together allowing the dough to keep its shape. They also provide structure and give these cookies there soft chewy texture.
- Lemons: Fresh lemon is the way to go. First for there zest then for there juice.
- Vanilla Extract: I always opt for pure vanilla extract due to its intense vanilla flavor.
- Lemon Extract: For a little added lemon flavor
Tips for Making These Cookies
- Lemon Juice: I always opt for fresh lemon juice rather than that stuff that comes in that plastic yellow lemon shaped container. It will add a light bright flavor to this recipe.
- Rest Time: After mixing your cookie dough, wrap it up in plastic wrap and place it in the refrigerator to rest and become easier to handle.
- Parchment Paper: I always line my baking sheet with parchment paper. It prevents sticking and allows for easy clean up.
- Powdered Sugar Coating: it is important to be generous with the powdered sugar coating. A good majority of the powdered sugar will get absorbed
Other Lemon Desserts:
Lemon Crinkle Cookies
Course: DessertDifficulty: Easy30
servings20
minutes10
minutesThese Lemon Crinkle Cookies are soft and tender and bursting with bright and zesty lemon flavor then topped with powdered sugar for a bit of extra sweetness and to add to there presentation.
Ingredients
2 Cups all purpose flour
1 Teaspoon baking soda
1/4 Teaspoon salt
1/2 Cup unsalted butter softened
1 Cup granulated sugar
1 Egg
1 Tablespoon grated lemon zest
1/4 Cup fresh squeezed lemon juice
1/2 Teaspoon pure vanilla extract
1/2 Teaspoon lemon extract
1/4 Cup granulated sugar for coating
3/4 Cup powdered sugar for coating
Directions
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- In a large bowl, whisk together the flour, baking soda and salt until combined. Set to the side.
- In a separate large bowl beat the softened butter and 1 cup of granulated sugar with an electric hand mixer until smooth. Add the egg, lemon zest, lemon juice, vanilla extract and lemon extract and beat until fluffy. Add the flour mixture and continue beating until just combined. Wrap dough in plastic wrap and place in the refrigerator for 1 to 2 hours.
- For the coating, Place the 1/4 cup of granulated sugar in one bowl and the 3/4 cup of powdered sugar in another bowl.
- Scoop out dough using a small ice cream scoop. Roll the dough between the palms of your hands. Roll each dough ball in the granulated sugar then generously coat with the powdered sugar. Place on the prepared baking sheet 2” apart. Bake for 8 – 10 minutes. Remove from oven and allow to cool completely before serving.
- Enjoy.
